Apricot, Sour Cherry and Walnut Cake
Coffee morning or afternoon tea cake. Delicious spread with Lakeland butter.
Serves about 8
Ingredients
- 250g self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 100g Lakeland butter, cut into small cubes
- 100g light brown sugar
- 2 medium eggs, beaten
- 140g ready-to-eat dried apricots, chopped
- 90g dried sour cherries, chopped
- 80g walnuts, chopped
- About 50ml Viva Whole Milk
- Lakeland Butter, to spread
Method
- Lightly grease the inside of a 900g loaf tin and line the base with non-stick baking paper. Preheat the oven to 175°C, Gas 5
- Sift the flour, baking powder and ground cinnamon into a large bowl and add the butter. Using your fingertips, rub the butter into the flour until it resembles fine crumbs.
- Mix in the sugar, eggs, apricots, cherries, walnuts and sufficient Viva Whole Milk to give a firm cake mix.
- Spoon the mixture into the prepared tin and level the top. Put into the hot oven and bake for 35-45 minutes until a skewer inserted in the centre comes out clean.
- Turn the cake on to a wire rack and leave to cool completely.
- Slice and serve spread with Lakeland Butter.
Add your own touch
For a round cake, bake the mix in a deep 23cm cake tin for 30-40 minutes. Use half wholemeal and white flour, and replace some of the dried fruits with fresh fruits such as redcurrants, blackberries or blueberries. Replace the ground cinnamon with a teaspoon of finely grated lemon or orange rind.
Note
This cake can be frozen.
